Description
A rich and indulgent pound cake made with brown sugar and drizzled with homemade caramel sauce. Perfectly moist with a caramelized flavor that melts in your mouth!
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar (packed)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or buttermilk for a lighter texture)
- ½ teaspoon cinnamon (optional for extra flavor)
For the Caramel Sauce:
- ½ cup unsalted butter
- 1 cup brown sugar (packed)
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan. - Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon (if using). Set aside. - Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer. - Add the Eggs and Vanilla:
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Alternate Dry Ingredients and Sour Cream:
Gradually add the dry ingredients, alternating with the sour cream (or buttermilk), starting and ending with the dry ingredients. Mix until just combined. - Bake the Cake:
Pour the batter into the prepared pan and spread evenly. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. - Prepare the Caramel Sauce:
While the cake is baking, melt butter in a saucepan over medium heat. Add brown sugar and stir until the sugar is dissolved. Add heavy cream and stir continuously until the sauce thickens (about 3-5 minutes). Remove from heat and stir in vanilla and a pinch of salt. Let cool slightly. - Serve & Enjoy:
Once the cake has cooled, drizzle the warm caramel sauce over the top. Slice and serve with extra caramel sauce on the side.
Notes
- For an extra indulgent treat, serve the cake with whipped cream or vanilla ice cream.
- The caramel sauce can be made ahead and stored in the refrigerator for up to 1 week. Reheat before serving.
- You can also add nuts, such as chopped pecans or walnuts, to the batter for added texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 280
- Sugar: 25g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg